Assessment of metal levels in foodstuffs from the Region of Valencia (Spain)

Silvia Marín; Olga Pardo; Alfredo Sánchez; Yovana Sanchis; Dinoraz Vélez; Vicenta Devesa; Guillermina Font; Vicent Yusà

Toxicology Reports (Jan 2018)

Assessment of metal levels in foodstuffs from the Region of Valencia (Spain)

Silvia Marín,
Olga Pardo,
Alfredo Sánchez,
Yovana Sanchis,
Dinoraz Vélez,
Vicenta Devesa,
Guillermina Font,
Vicent Yusà

Affiliations

Silvia Marín: Food Safety Research Area, Foundation for the Promotion of Health and Biomedical Research of Valencia Region, FISABIO. Av. Catalunya, 21, 46020, Valencia, Spain
Olga Pardo: Food Safety Research Area, Foundation for the Promotion of Health and Biomedical Research of Valencia Region, FISABIO. Av. Catalunya, 21, 46020, Valencia, Spain; Analytical Chemistry Department. University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Alfredo Sánchez: Food Safety Research Area, Foundation for the Promotion of Health and Biomedical Research of Valencia Region, FISABIO. Av. Catalunya, 21, 46020, Valencia, Spain
Yovana Sanchis: Food Safety Research Area, Foundation for the Promotion of Health and Biomedical Research of Valencia Region, FISABIO. Av. Catalunya, 21, 46020, Valencia, Spain
Dinoraz Vélez: Institute of Agrochemical and Food Technology (IATA-CSIC). Av. Agustín Escardino no 7, 46980 Paterna, Valencia, Spain
Vicenta Devesa: Institute of Agrochemical and Food Technology (IATA-CSIC). Av. Agustín Escardino no 7, 46980 Paterna, Valencia, Spain
Guillermina Font: Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Vicent Yusà: Food Safety Research Area, Foundation for the Promotion of Health and Biomedical Research of Valencia Region, FISABIO. Av. Catalunya, 21, 46020, Valencia, Spain; Analytical Chemistry Department. University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; Corresponding author.

Journal volume & issue: Vol. 5
pp. 654 – 670

Abstract

Read online

Concentrations of lead, mercury, cadmium, arsenic, tin, copper and chromium were measured in a study carried out in 2010–2011. A total of 8100 food samples were collected and composite samples for 12 food groups were analysed for metal concentration levels. Metal levels were, in general, below the maximum levels set by the current European legislation. The fish group presented the highest Cd, Hg and As levels, whereas sweeteners and condiments group was the most contaminated food group by Pb, Cr and Sn and the meat group had the highest concentrations of Cu. The results of this study are generally similar to or lower than those observed in other studies conducted in other countries, except in the case of Hg, for which high values were obtained, mainly in swordfish. In addition, this survey confirms a decreasing tendency when compared with other studies carried out in Spain. Keywords: Metals, Foodstuffs, Occurrence data, ICP-MS, HPLC-CVAFS

Published in Toxicology Reports

ISSN: 2214-7500 (Online)
Publisher: Elsevier
Country of publisher: Ireland
LCC subjects: Medicine: Public aspects of medicine: Toxicology. Poisons
Website: http://www.journals.elsevier.com/toxicology-reports/

About the journal